CREOLE, SLOW-COOKER SAUSAGE & SHRIMP GUMBO

Creole, slow-cooker sausage & shrimp gumbo image

Provided by sherry monfils @smonfils

Categories Pork

Number Of Ingredients 15

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3 tablespoon(s) olive oil
3 tablespoon(s) flour
1 - 8 oz bag frozen mixed bell pepper slices
8 ounce(s) frozen, chopped onion
8 ounce(s) chopped celery
2 teaspoon(s) minced garlic
1/2 cup(s) lower sodium chicken broth
2 - 8 oz bottles, clam juice
16 ounce(s) package andouille sausage, sliced. i used johnsonville brand
1 cup(s) frozen corn
1-1/2 cup(s) frozen, cut okra, thawed
1 - 14.5 oz can diced tomatoes w/ celery & peppers, undrained
2 teaspoon(s) creole seasoning. i used tony chachere's brand
1 pound(s) medium shrimp, peeled & deveined, tails off. i used frozen shrimp
- white rice or you can use yellow rice like i did. i used carolina brand

Steps:

Lightly spray the slow cooker liner w/ cooking spray. In medium sized pot, over medium-high heat, heat oil. Stir in flour and cook, stirring, for 6 minutes. Reduce heat to medium.
Stir in onions, celery, bell peppers and garlic. Cook, stirring 5 minutes. Add the broth and 2 bottles of clam juice. Stir and cook 4 minutes. Pour into slow cooker.
Add sliced sausage, okra, the undrained tomatoes, corn and 1 tsp of the Creole seasoning. Stir, cover, cook on low for 4 hrs. Do NOT lift lid. Once this has cooked for the 4 hrs, Sprinkle the shrimp w/ the remaining Creole seasoning. Heat a large skillet over med-high heat. Add just a drop of olive oil and add the shrimp. Cook 3-4 minutes and then add to cooker. Stir. Meanwhile make rice as directed. When rice is done, add to cooker and serve the gumbo!